Sunday, January 8, 2012

Bay Scallop and Stelline Pasta

Sometimes when we make a dish like Chicken Paprika, we have so much delicious broth left over. It's a shame to waste it. So the next day, I decided to use the broth for a sort of risotto like dish. I usually prefer diver sea scallops, but they can be pretty expensive. Then I read in Barton Seaver's For Cod and Country that bay scallops are a nice sustainable option. He thinks they should be eaten raw, but I decided to cook them just until they look opaque. Overcooked seafood is just rubbery and gross. And by the way, I love this Conservationist approach to eating!

Ingredients:

12 oz. wild caught American scallops

8 oz. stelline pasta (Archer Farms brand from Target)

2 cups of leftover broth

Directions:

If you don't have leftover broth, you can start a small Dutch oven with some canola spray over medium high heat. Add a half medium diced onion when hot. Then add a small red bell pepper that has been diced. Season with coarse kosher salt.

When the vegetables are soft, after about 7 minutes, add 2 cups of chicken broth or stock.

If you have the leftover broth, heat it up over high heat until it comes to a boil.

Add the stelline pasta - stelline is so pretty - when dry they look like tiny litte flowers. Leave the heat on high, and stir frequently to let the pasta absorb the broth. Add more broth if you like things more soupy. Or add more pasta if you want it thickened.

When the pasta has absorbed all the broth, add the scallops. Stir to toss the ingredients until the scallops are opaque, about 5 minutes.

Connect on Twitter

Instagram

Pages

About Me

Welcome to the Nguyen and Rasico melting pot! His roots are Sicilian, and I'm Vietnamese. We both grew up in Arkansas, but relocated to Portland, Oregon in 2014. We love all kinds of food. It's fun to write about what you love...and I love to cook. So this blogging thing is the perfect platform - it challenges me to cook good food for my family and friends. It's also great to have a place where I can refer back to recipes any time. We love to cook with ingredients from all around the globe. I worked in French, Mediterranean and Italian restaurants while putting myself through college, and it was fascinating to watch the food get cooked. My TV is always on Food Network. If not, my husband always changes the TV from ESPN to Food Network when he leaves the room for me. Then there are all the cookbooks that I pick up at the library. If they're really good, I actually purchase them from Barnes & Noble, the ultimate bookstore that sells Starbucks Caramel Lattes and comes with a children's section! All the food pictures on my blog were taken by myself, unless I note otherwise. If you have any questions, please feel free to email me at thanhrasico@gmail.com. Thanks for coming by...